Spaghetti Squash with Meat Sauce

By: Keto In an Instant Cookbook By Stacey Crawford

Spaghetti squash makes for a lovely pasta alternative in this hearty, keto-friendly version of an Italian classic. Spaghetti squash is low in carbs and so simple to roast whole in the Instant Pot.

Cuisine

Modern

Course

Dinner

Difficulty

Easy

Duration

15-30 min

Diet

Keto, Low Carb, Low Fat, Low Sodium

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 6 servings, bay leaf, beef broth, can crushed tomatoes, contributed, cook 18 min, dinner, dried parsley, easy, fine grind sea salt, finely chopped yellow onion, fresh basil ribbons, garlic, garlic powder, grated parmesan cheese, ground beef, ground black pepper, italian seasoning blend, keto, Keto In an Instant Cookbook By Stacey Crawford, low carb, low fat, low sodium, modern, olive oil, prep 5 min, pressure cook, sauté, spaghetti squash, tomato paste, uncured pepperoni or salami

Prep Time

5 min

Cook Time

18 min

Servings

6 servings

Ingredients

1 tbsp olive oil
1 lb ground beef
2 cloves garlic
1/4 cup finely chopped yellow onion
28 oz can crushed tomatoes
6 slices uncured pepperoni or salami
1 1/2 tbsp Italian seasoning blend
1 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp fine grind sea salt
1/2 tsp ground black pepper
1/3 cup beef broth
1 bay leaf
3 lb spaghetti squash
2 tbsp tomato paste
1 1/2 tbsp grated parmesan cheese
1 tbsp fresh basil ribbons

Instructions

Select Sauté (Normal). Once the pot is hot, add the olive oil, ground beef, garlic, and onions. Sauté, stirring continuously, for about 5 minutes or until the meat is browned.
Add the crushed tomatoes, pepperoni or salami, Italian seasoning, garlic powder, parsley, sea salt, black pepper, and beef broth to the pot. Using a wooden spoon, stir and scrape the bottom of the pot to loosen any browned bits. Add the bay leaf.
Using a paring knife, pierce the spaghetti squash 4 or 5 times on each side to create holes for venting the steam. Place the squash in the pot and on top of the sauce.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Manual or Pressure Cook (High) and set the cook time for 8 minutes. When the cook time is complete, allow the pressure to release naturally for 20 minutes and then quick release the remaining pressure.
Open the lid. Using a slotted spoon, carefully transfer the squash to a cutting board and set aside to cool.
Add the tomato paste to the pot and stir. Select Sauté (Less or Low), replace the lid, and let the sauce simmer for 6 minutes.
While the sauce is simmering, slice the cooled squash in half and use a spoon to scoop out the seeds. Using a fork, scrape the flesh to create the noodles.
Transfer the noodles to a colander to drain, pressing down on the noodles with paper towels to expel any excess moisture. Transfer the noodles to a serving platter.
Remove and discard the bay leaf. Ladle the sauce over top of the noodles and garnish with the Parmesan and basil ribbons (if using). Serve warm.

Notes

Tip
Unused portions of the squash noodles and meat sauce can be stored separately in resealable containers in the
refrigerator for up to one week.
Nutrition per serving
Calories: 230
Fat: 12g
Net carbs: 9g
Protein: 19g